ซุปข้าวโพดฮ่องกง 香港玉米湯+เนื้อปู Corn/ginger soup with crab meat 
Hong Kong Corn and Ginger Soup with Crab Meat
Before the COVID era, I often reminisce about the freedom of a nearly perfect life. I used to travel abroad for work and leisure about once a month, with Hong Kong being my most frequent destination. My favorite soup there, which I regularly enjoyed in the Wan Chai area, was corn and crab meat soup. I've remembered the taste and refined the recipe. It's ready for you to try. There, they would loudly say, 'Ho sek.. ah,' which means 'extremely delicious.'
Hong Kong Corn and Ginger Soup with Crab Meat
Before the COVID era, I often reminisce about the freedom of a nearly perfect life. I used to travel abroad for work and leisure about once a month, with Hong Kong being my most frequent destination. My favorite soup there, which I regularly enjoyed in the Wan Chai area, was corn and crab meat soup. I've remembered the taste and refined the recipe. It's ready for you to try. There, they would loudly say, 'Ho sek.. ah,' which means 'extremely delicious.'
Cooking Instructions
- 1
Bring the chicken broth to a boil.
- 2
Add ginger and cilantro roots to the pot and cook on high heat for about 5 minutes.
- 3
Strain out the ginger and cilantro roots, keeping the broth in the pot. If the broth has reduced too much, add a little water.
- 4
Mix the cornstarch with 1/2 cup of water and pour it into the pot, stirring until thickened.
- 5
Add the crab meat and stir gently.
- 6
Crack the egg into a bowl, beat it as for an omelet, then pour it into the pot, stirring the broth slowly the entire time.
- 7
Add soy sauce, Shaoxing wine, and white pepper. Taste and adjust seasoning as desired.
- 8
Serve in soup bowls. Enjoy at the table. 'Ho sek' for sure!
- 9
Oh.. it's all gone. Please add more.
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